DIRECTIONS

Rinse rice with water and drain. Place rice in a medium pot on high until water boils; lower to low heat cover pot for 45 minutes or until cooked.

In a medium skillet melt butter over med-high heat; add brown sugar and onions. Sauté onions until caramelized. Add cranberries and orange peel and stir often for about 10 minutes or until berries hydrate or sock up moisture. Add cooked rice and almond slices and mix.